2 cucumbers
8 oz. cream cheese, softened
1/4 c. chopped pecans
Dash of Tabasco sauce
1/4 tsp. salt
Chopped parsley

Skin the cucumbers, cut in half lengthwise; scoop out the seeds. Sprinkle with the salad and leave to drain. Beat the cream cheese, pecans, Tabasco, and salt together. Dry the cucumbers and spoon the cheese mixture into the center of each half. Sprinkle with chopped parsley and refrigerate. When firm, cut into slices to serve. Serves 12.